Cooking, Eating and Living Vegan

Main

Finally! A recipe where I haven’t decided to incorporate some stir fry! Though I was sorely tempted, believe me. Today’s Beetroot and Thyme Grilled Veg Salad was made to satisfy my cravings for a lovely and cool, yet filling salad. You may notice a rather giant pile of food in the photographs, but as someone who often eats a dinner consisting of only vegetables (no grains or substitutes), I try and make an extra large and hearty portion. Plus I stave off the eventual disappointment of having finished… at least for a little while. This recipe can be enjoyed either hot or cold, I enjoy it either way – but try not to eat it all before it has cooled!

Steps

(Full recipe instructions at the bottom of the page)

Blend the ingredients for the Beetroot and Thyme Sauce in a food processor…

…until it reaches a somewhat smooth consistency.

After preparing the veg, pop it on the grill.

Cook for 15 minutes.

Throw some zoodles into a pan and cook for 3 minutes.

When the veg has finished grilling, pop it into the pan with the zoodles.

Stir to combine and add the Beetroot and Thyme Sauce. Heat for a minute or two.